Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1887-06-30
DOMESTIC ECONOMY.
.,s Methods for Making Good Gomez
IT. Ancient and Modern Bread
Making.
:, 70 Take a Thermal Bath at Home
short MaSims for House
wives.
- ro MAKE CoFFEE.

HOW TO MAKE COFFEE.
n .oot gives in the LadieS' Home
-5nioq the following rules for
4 no various kinds of coffee:
e, w cooks make good coffee, but if
"a lion i given to it the art may be
a, aconired. Various are the
,t,d. Of preparing this beverage.
ms housekeepers prefer boiled,
Ia others used filtered coffee, but to
either in perfection it is neces-
y, +, select good coffee, roast it with
and grind properly. Coffee is
n better when roasted, ground and
4, at once. 1t should be ground
Int not to powder. Too much
ro spoils the delicate flavor of
e. and it should never be made
the neal is ready to serve. The
ouality Of coffee is the cheapest
nnvture of one-third Mocha and
,.tbirds Java will be found excel
They should be roasted sepa-
cIv and kept in separate canisters.
y, re1uires longer time in brown
+ban Mocha. The following re-
e.. for making good coffee will be
= md reliable:
d Bolsd Coffee. Use Java and Mocha
ned. For each tablespoonful Of
o1d coffee use a pint Of boiling
rar Beas the coffee with the white
am egg and half a tablespoonful of
NJ water. pour boiling water over
,qt on the stove to boil up once
Il ks of and set near the fire for ten
nutes.
#B,Hed Colfee-To one pint of boil
water stir in three gills of coffee,
tan minutes, stir down, and SEE
the fire where it viii keep at the
u-poiHt
C5fec Without Boiling. Grind
.1p of good coffee, beat up an egg
mix with it, fill the pot with cold
pr SET on the back of the stove,
leo simmer gently for an hour.
MOI stir. Set off to settle, pour off
Hy and the coffee will be clear aud
ouz.
French Coflee.-Take three pints of
ERIC one cupful Of ground coffee.
.he coffee in a bowl, pour over it
II d pint Of cold water and let it
ma fifteen minutes. Bring the re-
inning two and half pints to "A boil,
aim the coffee in the bowl through
sieve. then take the French coffee
put the grounds in the strainer at
top. leaving the cold water in the
wl. pour the boiling water over
81 wIy, then set the eoilee-pot on the
bye fifteen minutes, take off, and
" ur in the cold water.
N Vienna Coffee. - Equal parts of
ocba and Java ground together will
u found best. Allow one spoonful to
b person. Mix the white Of an egg
d the grounds, pour on half the
bling water let the coffee froth,
EN- Seep hot, but not boiling, for
teen minutes, aud add the rest of
boiling water To one cup Of
u im add the frothed white of an egg
In cups with sugar and pour on
coffee
ia Clear Coffee. Take a teacup of
Found coffee put in a flannel bag,
and drop in the coflee-pot, pour on
Il quart OF boiling water and let boil
minute.
I'd Steamed Coffee r. Put the ground
n fee in the pot, pour boiling water
81 IT, place the pot in the top of the
u -kettle and let stay half an hour,
N PING the water in the tea-kettle
74l.lng
u Dripped Coffee Grind teacup of
va coffee, put in the dripper, pour
"a er II one quart of boiling water, let
a moment and pour through the
n upper second time.
d Southern Dripped Coffee. ~ Allow
tablespoonful of coffee to each
r'on and two for the pot, put in a
a PIPER and pour boiling water over
n ny slowly Serve with whipped
cam and beaten white of an egg.
81 GENT AND MODERN BREAD MAKING.
II Nothing more marks the progress
lnt worlds cuisine than the differ
u &c which exists between ancient and
'lefa bread making. 1t is interest
d 10 note the change. The earliest
u " WAS to soak the grain in water,
10 dry 1t by natural or artificial
d, aI.tr having subjected it 10 pres
lhe next advance was to pound
.F4y The grain in mortar or be-
fu stones, hence the word bread
't'Nl The oat-cakes of Scotland
n prepared of the grain which has
Il round somewhat more thorough
".0 mixed with salt and water
"A a"'4 ana rolled out thin and cook
a i.l@ @ good fire. or on an iron
y .''ug above the fire Scenes
d peas meal hannocks are made
a 4' way The passover cakes
q t>Laclites were similarly pre-
8 la' southern hoecake does
a "f substantially from the same
a Which are all called un-
d Hs mo leayen is used in their
u -eay0nis literally a lcUer, APP
Il Ihaliy 10 raise the bread.
n "alon of this word is no more
a than that Of a thousand
N words IN daily use so familiar to
u rarely think TO inquire their
meaning. Leaven was first
"e Egyptians presumably in
n 'i.e Of Moses, from whom il
70 the Greeks, then to the
ana from them to all parts OF
World This leaven consists OF
q frei with water. which is kept
u warm place until fermentation
n ameaeed. This mode Of rails.
4 ]. sill mnnh In rnrnn IN